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Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing

Rated as 4.4 out of 5 Stars

"Ready in just 25 minutes, this will be a go-to for quick & nutritious weeknight meals."
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25 m servings 356
Original recipe yields 4 servings


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  1. Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
  3. Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.


  • Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
  • This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of fiber and iron.

Nutrition Facts

Per Serving: 356 calories; 18.4 29.1 23.5 64 454 Full nutrition

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Read all reviews 4
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Great! I don't like goat cheese, so I used blue cheese instead. Nice, simple, healthy salad.

I thought this was wonderful. Next time I think I might double the dressing, but other than that, I made it just as written. Tasted just like my favorite salad at a local restaurant! Thank yo...

Instead of beef tenderloin we used port tenderloin. We also used the honey mustard recipe from the Aussie chicken recipe from the site. This salad is beautiful and it taste great as well. Will b...